Chef Daniel Boulud Hosts Annual Sunday Supper at Restaurant DANIEL to Benefit Citymeals on Wheels

Chefs Michael Anthony, Frank Castronovo, Scott Conant, Frank Falcinelli, Marcus Gleadow-Ware and Charlie Palmer Join Chef Daniel Boulud in the Kitchen

(Sunday, March 13, 2016 – New York, NY) – One hundred and eighty philanthropic New Yorkers were treated to a multi-course late-winter menu tonight at Restaurant DANIEL – one of New York City’s most elegant dining destinations – prepared by an all-star culinary team for the 19th annual Sunday Supper hosted by Citymeals on Wheels Board Co-President Chef Daniel Boulud. Norah O’Donnell, Co-Host of CBS This Morning, was the event’s emcee and Hugh Hildesley of Sotheby’s served as this year’s auctioneer.

Chefs Boulud, Michael Anthony, Frank Castronovo, Scott Conant, Frank Falcinelli, Marcus Gleadow-Ware and Charlie Palmer manned the kitchen at the sold-out event, themed “Black Tie and Blue Jeans.” Proceeds benefited Citymeals on Wheels, a nonprofit organization that works with community-based organizations and senior centers to prepare and deliver more than 2 million weekend, holiday and emergency meals for over 18,000 homebound elderly New Yorkers every year.  Citymeals honored Board Co-President Robert S. Grimes at the event for his 30 years of service and dedication to Citymeals.

Chef Boulud explained, “After months of careful planning and preparing it is exciting to open the doors at DANIEL for the annual Sunday Supper, and rally with everyone in attendance to raise funds for Citymeals on Wheels. Each year we aspire to outdo the last, and ultimately provide as many meals as possible for our elderly neighbors. It’s an honor to be joined by my chef peers, who dedicate their talent and time to support this wonderful organization. Thank you to all of our guests here tonight for helping ensure elderly New Yorkers receive the nutrition they need.”

Beth Shapiro, Executive Director of Citymeals, commented, “Each year Citymeals looks forward to working with Chef Boulud to create this intimate event, and each year we are blown away by what he brings to the table – literally and figuratively! We are extremely grateful for his continued compassion and support. Thank you to the chefs, DANIEL staff, emcee Norah O’Donnell, auctioneer Hugh Hildesley of Sotheby's and all of our guests here tonight for providing a vital lifeline of nutritious meals to the city’s most vulnerable population.”

Citymeals Board Co-President Robert S. Grimes was honored at the event for his generosity, outreach and caring commitment that has helped provide millions of meals during his time on the board. “Citymeals is very proud to honor Robert Grimes tonight for his 30 years of commitment to Citymeals and its mission,” Shapiro added. “We are grateful to have the support of such a devoted advocate for isolated older New Yorkers.”

Kicking off the menu were Chefs Scott Conant and “The Franks” – Frank Castronovo and Frank Falcinelli – who prepared the canapés for the cocktail reception.

Guests dined on Chef Michael Anthony’s Citrus Cured Fluke with Cara Cara Oranges and Nori for the first course, while Chefs Marcus Gleadow-Ware and Charlie Palmer served Maine Butter Poached Lobster with Roasted Baby Fennel, Beets, Artisan Corn Grits and Beurre Rouge as the second course.

Headlining the third course was Chef Boulud’s High Plains Buffalo “Rossini,” Hudson Valley Foie Gras, Spinach, Black Truffle, followed by Pastry Chef Ghaya Oliveira’s decadent Chocolat (Chocolate Biscuit Fondant, Alpaco Sabayon, Dark Cocoa Sorbet) and Ananas (Pineapple, Brioche Feuilletée, Lingonberry Confit, Bay Leaf Ice Cream).  Head Sommelier at Restaurant DANIEL Raj Vaidya expertly paired wines to complement each course. The specialty cocktail of the night was the “Mon Cherry” consisting of Russian Standard Vodka, Morello Cherry, Luxardo Marachino, Almond Syrup, and Peychaud Bitters.

Among the evening’s guests were Florence Fabricant, Joan & Philip Kingsley, Jon Tisch and Leslie Ziff, Citymeals Co-Founder and Board Chair Gael Greene, and Citymeals Board Members Suri Kasirer and Lizzie Tisch. Official sponsors were Citymeals Official Airline American Airlines and Citymeals Official Water FIJI Water.

The evening included live and silent auctions of one-of-a-kind travel and dining experiences, specialty gourmet selections and rare and large format wines. Live auction lots included an experience at Bouley Test Kitchen with Chefs Daniel Boulud, David Bouley, Tim Cushman and Gabriel Kreuther; dinner cooked in the winner’s home by Chef Jean-Francois Bruel of DANIEL; a whimsical trip to Paris, Burgundy and Champagne; several nights in London and Bray; and a vacation to West Coast wine destinations San Francisco and Napa Valley. Another live auction item included a dessert tasting menu for seven guests with Chef Dominique Ansel and a special savory course prepared by the eighth guest, Chef Daniel Boulud himself. Silent auction items included dining experiences at some of New York City’s most distinguished restaurants, including New York Sushi Ko, Le Bernardin, and Il Gottopardo; weekend getaways to Montreal, Washington, D.C., Nashville, the North Fork and Bedford, N.Y.; and a dinner at db bistro moderne with tickets to Broadway’s hit musical Hamilton.

Thanks to the City of New York, Citymeals board members and certain designated grants for administrative expenses, Citymeals was able to promise that 100% of ticket sales and donations in support of the event will be used entirely for the preparation and delivery of meals.


About Citymeals on Wheels: Citymeals on Wheels ( provides a continuous lifeline of nourishing meals and vital companionship to New York City’s homebound elderly. Working in partnership with community-based organizations and senior centers, Citymeals prepares and delivers over 2 million weekend, holiday and emergency meals for more than 18,000 of our frail aged neighbors each year. Last year, over 15,000 individuals volunteered nearly 69,000 hours of their time.

Since its founding in 1981, Citymeals has relied on the generosity of its Board of Directors, the City of New York, sponsors and other designated gifts to cover administrative costs. This ensures that 100% of all public donations will be used entirely for the preparation and delivery of meals.